Step 1: Prepare the meatloaf
In a large bowl, combine the ground beef, chopped onion, breadcrumbs, egg, water, and seasonings of your choice. Mix well until the ingredients are well incorporated. The mixture should be moist but not runny. Divide into 5 equal portions and form into oval or round shapes.
Step 2: Prepare the meatloaf base. Preheat the oven to 180°C (356°F). Grease a muffin tin or small baking cups. Place one portion of meat in each pan and gently press the tops down. Bake in a preheated oven for 15 minutes (on the bottom shelf only if using a gas oven).
Step 3: Prepare the egg filling
While the meatloaf is cooking, stir in the eggs, milk, and a pinch of salt. Stir in the chopped herbs and set aside. After 15 minutes of cooking, carefully spoon a spoonful of the egg mixture over each partially cooked meatloaf. Sprinkle with grated cheese and gently press in one or two cherry tomato halves. Return to the oven and bake for another 15 minutes, or until the egg mixture is set and the top is golden brown. Step 4: Prepare the Coleslaw
In a large bowl, combine the shredded cabbage and halved or crushed cherry tomatoes. In a small bowl, whisk together the lemon juice, olive oil, soy sauce, and a pinch of salt. Pour the dressing over the salad and mix well. Sprinkle with sesame seeds for added flavor and crunch.
Step 5: Serve
Remove the meatloaf muffins from the oven and let them rest for 5 minutes. Serve warm with a generous portion of the coleslaw. Garnish with herbs or sesame seeds, if desired.
Nutritional Information (per serving, 1 meatloaf + salad)
Calories: 330 kcal
Protein: 22 g
Fat: 20 g
Carbohydrates: 14 g
Fiber: 3 g
Sugars: 3 g
Sodium: Moderate
Cholesterol: 135 mg
Origins and Popularity
This recipe is a creative adaptation of the traditional meatloaf, suitable for individual servings and rich in flavor. Inspired by European and Mediterranean flavors, the baked egg filling adds a quiche-like texture and visual appeal. Fresh coleslaw and Asian vinaigrette add a crispy and tangy touch. Perfect for modern meals, kids’ lunches, or brunches, these mini meatloaves combine simplicity with thoughtful presentation.
Why love this recipe?
Perfectly proportioned for singles or small families
Balanced meal with protein, vegetables, and good fats
Beautiful presentation with a colorful egg and tomato filling
Versatile: ideal for lunchboxes, buffets, or casual dinners
Ideal for meal prep: keeps well and reheats easily
Health Benefits
Beef provides iron, protein, and B-complex vitamins
Eggs and cheese provide high-quality protein, calcium, and good fats
Cabbage and tomatoes are rich in antioxidants, fiber, and vitamin C
Soy sauce and lemon juice improve digestion and flavor
Sesame seeds provide good fats and minerals such as calcium and magnesium. Serving Suggestions
Serve with roasted baby potatoes or mashed sweet potatoes
Serve with steamed broccoli or sautéed green beans
Add hummus or tzatziki for a Mediterranean twist
Enjoy cold with a dollop of natural yogurt and fresh herbs Vegetables
Perfect for a main course for lunch, brunch, or dinner
Preparation Tips
Use lean beef for a lighter version or substitute it with ground beef or turkey.
Toss the meat gently to prevent it from becoming tough.
Finely grate the onion so it melts during preparation.
Use silicone muffin cups for easy release.
Let the muffins rest after baking for clean carving and easier serving.
Variations
Cheese Heart: Place a cube of cheese in each meat portion before cooking.
Spicy Variation: Add chili flakes or cayenne pepper to the mixture.
Vegetarian Variation: Replace the meat with lentils, oats, and chopped vegetables.
Herb Variation: Use basil, oregano, or cilantro for a different flavor.
Mini Quiche Version: Use the egg and cheese mixture as the main base, without the meat.
Conclusion
Mini meatloaf muffins, topped with cheesy tomato eggs and a fresh coleslaw, have all the ingredients for a hearty and flavorful meal: taste, texture, nutritional value, and visual appeal. This recipe combines the comfort of meatloaf with the elegance of fried eggs and a crisp, tangy salad for the perfect balance. Whether you’re cooking for yourself, your family, or guests, this dish is a modern and delicious take on classic ingredients.
Frequently Asked Questions
1. Can I make them ahead?
Yes. Store baked muffins in the refrigerator for up to 3 days or freeze them for up to 2 months.
2. Can I omit the cheese and tomatoes?
Yes. The egg filling itself is delicious. Additions are optional.
3. What type of breadcrumbs should I use?
Use plain, fine breadcrumbs. Panko breadcrumbs also work for a lighter texture.
4. Can I use ground turkey or chicken?
Absolutely. Just add a little more fat (e.g., olive oil) to moisten it.
5. How do I reheat leftovers?
Microwave for 1-2 minutes or heat thoroughly at 180°C.
6. What can I substitute for soy sauce in the salad?
Try tamari, coconut aminos, or balsamic vinegar.
7. Can I make this salad gluten-free?
Yes. Use gluten-free breadcrumbs and make sure your soy sauce is gluten-free.
8. How do you know if the meat is cooked through?
The internal temperature should reach 75°C (165°F). The top will be golden and firm.
9. Can I make a large meatloaf instead of a mini meatloaf?
Yes. Bake in a pie plate at 180°C (350°F) for 45-50 minutes.
10. Is salad optional?
Yes, but it adds freshness and balance. You can also serve with cucumbers or coleslaw.
ADVERTISEMENT
